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Basil Pesto or Pesto Genovese

What is the difference between basil pesto, pesto verde, and Pesto Genovese?

Pesto Genovese refers to the original Italian herbal sauce recipe with specific ingredients. Pesto alla Genovese, pesto verde, and basil pesto are variations of the original recipe and continue to use basil as their main ingredient.  

According to Italian standards, Pesto Genovese consists of Genoese basil, extra virgin olive oil, Parmesan, Sardinian sheep's milk Pecorino, pine nuts, garlic, and salt. Pesto variations that are based on the original recipe are called Pesto alla Genovese, meaning Genoese-style. Pesto verde (green pesto) is generally understood to be basil pesto. 

A brief history of Pesto Genovese

The original Pesto Genovese recipe has been known since the end of the 19th century in the Liguria region of Italy. The so-called agliata sauce, made with parsley and garlic, is considered its precursor and has been known since the Renaissance.

The name "pesto" refers to its original method of preparation and is derived from the Italian pestare, meaning "to pound." In the past, the herbal sauce was prepared in a stone mortar, where the ingredients were pounded into an aromatic herb paste.

Variations of Pesto Genovese with basil

Basil pesto is now available in endless variations. There are virtually no limits to the combinations with other herbs. If you prefer a pesto without pine nuts, you can replace the seeds with walnuts, cashews, or almonds. For a pesto recipe without nuts, you can increase the amount of cheese to maintain the paste's creaminess.

For a vegan basil pesto, use 2 tablespoons of nutritional yeast per 200 ml of olive oil and cashews instead of pine nuts. Both ingredients give your pesto a creamy consistency even without cheese. 

• Making your own pesto – basic recipe and variations

What is the best way to make basil pesto?

The traditional method using a mortar is best for basil pesto or Pesto Genovese. Unlike processing with a blender or hand blender, the coarse crushing allows the herbs and olive oil to release their flavors without developing bitter compounds. If you don't want to use a mortar, you need to be quick. When using a machine, you should work as fast as possible. A shorter reaction time with oxygen prevents the ingredients from oxidizing too quickly. This helps you avoid bitter substances and the premature browning of the green herbs.

Guide: Find out here why good olive oil tastes bitter.

Can I use the basil stems for my pesto?

You can definitely use the aromatic basil stems to make a pesto. However, you should wash them before processing. By drying them with a kitchen towel, you prevent your homemade pesto from becoming watery.

Which olive oil is best for basil pesto? 

A high-quality olive oil gives your homemade pesto particularly fruity nuances. Due to its high content of secondary plant compounds, it also has distinct bitter notes. A classic preparation using a mortar is best when using olive oil. If you want to get as close as possible to the classic Pesto Genovese, an olive oil from Italy is naturally a great choice.

How do I keep my Pesto Genovese nicely green? 

Lemon juice not only adds freshness to your basil pesto, but it also helps preserve the green color of the herbs for a longer period. 

Processing time is also crucial for maintaining a vibrant green color. The less contact the herbs have with oxygen, the better the green chlorophyll is preserved. Quick blending pays off!

Why does my pesto taste bitter and how can I neutralize it? 

When prepared slowly with a blender or hand blender, a homemade pesto can develop bitter substances. Adding honey, garlic, or cheese significantly reduces the bitter taste.

When blending pesto, the ingredients react with oxygen. This can cause basil and olive oil to develop bitter compounds. To avoid this unpleasant taste, the traditional preparation in a mortar is recommended.

Basil pesto – uses in the kitchen

In addition to the classic use with pasta, you can use basil pesto in many ways in the kitchen. The savory herb paste refines classic Italian pasta salad, hearty leaf salads (e.g., with beetroot, mushrooms, and goat cheese), or gives light soups a particularly fine touch after serving. 

You can spread the pesto on wraps, burgers, toast, or sandwiches for a real herbal kick. Tomatoes, mozzarella, and ham make the combination with baked goods perfect. 

Basil pesto enhances vegetable dishes of all kinds and pairs particularly well with stewed red bell peppers. You can use the herb paste to season omelets, mashed potatoes, or marinades. The intense herbal flavor of a basil pesto is also excellent for creating a delicious fish breading.  

Can I heat up basil pesto?

Basil pesto has an intense herbal flavor that definitely suffers from the application of heat. The green color of the herbs can also turn brown when heated. 

However, if you have a great pesto recipe for the stove or oven, you might be willing to accept a little loss of flavor and color change.

Why does the basil in the pesto change color?

Basil pesto can turn brown due to contact with oxygen. After jarring, you should always cover the paste with enough oil. This slows down the oxidation of the ingredients and helps them retain their fresh green color.

What is in basil pesto?

Homemade pesto consists of fresh, natural ingredients, which offer advantages over industrially produced products.

Basil owes its aroma primarily to its essential oils. As another component, olive oil is nutritionally valuable due to its fatty acid composition. Pine nuts and other nuts give basil pesto a hearty nutritional value. Thanks to gentle hand-processing, the nutrients are perfectly preserved.

How long does homemade basil pesto last?

Homemade basil pesto keeps in the refrigerator for up to four weeks. You should cover the herb paste with oil after each use. This prevents the ingredients from oxidizing with oxygen and keeps the pesto fresh for longer.

Can you freeze jars of Pesto Genovese?

You can easily freeze basil pesto in jars. You should only fill the jar up to three-quarters. Freezing should be done immediately after preparation and is not suitable for pesto that has already been stored in the refrigerator for a few days.

During the herb season, you can also make basil pesto in bulk. This way, you have natural seasoning on hand for everyday meals. If you prefer smaller portions, you can also freeze basil pesto in an ice cube tray with small compartments. Before use, the pesto should thaw in the refrigerator for a few hours.